This wonderful shrimp pasta dish comes together quickly. See for yourself as Chef Cari takes you through each simple step. For full recipe ingredients and measurements, click here.
Have all of your ingredients measured and prepared before you start the sautÃ© procedure. Everything cooks quickly in this recipe!
Add fettucini pasta to boiling salted water, stirring frequently. Cook until al dente. Drain pasta and reserve 1/2 cup cooking liquid.
In a large nonstick skillet, heat 2 tablespoons butter and olive oil over medium heat. Add shallots, garlic, and red pepper flakes; sautÃ© 3 minutes.
Season shrimp with salt and pepper; add to skillet and cook 3 minutes.
Cook shrimp until they turn pink and are cooked through. Remove shrimp from skillet and keep warm.
Add lemon juice and wine; as mixture comes to a boil, add 2 tablespoons butter and stir until melted.
Return shrimp to skillet along with spinach, cooked fettucini, and reserved cooking liquid as needed to keep pasta moist.
Stir pasta, shrimp and spinach well. Season with salt and pepper as needed.
…and voila! (I think that’s French for “Let’s eat!”)